Cauliflower Tinga Tacos + Honey Lime Avocado Crema

• 2 tbs extra virgin olive oil
• 1 large head cauliflower, cut into small florets (about 6 cups chopped)
• 1 yellow onion, chopped
• 1-2 tsp chipotle peppers in adobo, finely chopped use to your taste
• 1/2 tsp dried oregano
• 1 tsp kosher salt
• 16 oz red enchilada sauce homemade or store-bought
• 8-12 corn or flour tortillas
• 1/2 cup shredded pepper jack cheese
• 1/2 cup shredded cheddar cheese
• Salsa*, Shredded Lettuce, and Pickled Onions for serving

*Lucky Habanero Salsa – Medium (from Sprouts)

Honey Lime Avocado Crema:

• 2 large avocados, halved
• 1/2 cup fresh cilantro
• 1-2 teaspoons honey
• 1 clove garlic, minced
• juice from 1 lime
• kosher salt

Directions:

1. Preheat the panini maker.
2. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the cauliflower and onion. Cook, stirring occasionally, until the cauliflower is charring, about 5 minutes. Add the chipotle peppers, enchilada sauce, oregano, salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes. Remove from the heat.
3. Lay a tortilla flat and layer evenly with cheese and cauliflower. Place a tortilla on top and place on the panini maker. Cook 5-7 minutes, or until the cheese has melted and the tortillas are crisp.
4. Meanwhile, make the Honey Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
5. Serve the tacos topped with salsa, avocado crema, lettuce, limes, and any other desired toppings.